Mongolian Chicken
World Wide Roots
Tender and juicy Chinese chicken stir fry with spring onions
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Chinese
- 4 boneless skinless chicken thighs
- 1 tbsp soy sauce
- ½ tbsp Chinese rice wine or Shaoxing
- 1 tsp sesame oil for marinade
- ½ tbsp cornflour
- 1 ½ tbsp sesame oil for cooking
- 2 garlic cloves, minced
- 2 cm piece of ginger, peeled & sliced top tip, use a teaspoon to scrape the ginger to peel it
- 6 spring onions cut into 5cm strips
- white sesame seeds (optional)
- small bunch of Thai basil leaves (optional)
For the Sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- ¼ cup of water
- ½ tbsp sugar
- ¼ tsp dark sauce soy
Marinate the chicken with soy sauce, rice wine, sesame oil and corn starch. Stir to mix well. In a small bowl, mix all the ingredients for the Sauce together. Stir to mix well. Set aside.
Heat up a pan or wok on high heat. Add 1/2 tablespoon oil and add the chicken. Toss and stir fry until it colours but not completely cooked. Dish out and set aside
Clean up the pan or wok with paper towels, and add the remaining 1 tablespoon cooking oil
When the oil is heated, add the garlic and ginger, stir fry until aromatic. Add the chicken and do a few quick stirs before adding the Sauce. Stir continuously until the sauce thickens and the chicken is cooked through.
Add the spring onions, stir to combine well. Add the Thai basil if using, stir through. Top the chicken with some sesame and serve immediately.
We love to serve this with brown rice as it has a great texture and nutty flavour.
Also, you can of course substitute the chicken thigh for chicken breast if you wish
Keyword chicken, stir fry